This boneless short-ribs stew is a hearty, comfort food with really great flavors and the meat is very tender. The first time I tried to make Mediterranean inspired stew, I wanted to be exotic so I used my favorite cut of beef; the ribeye. It was extremely flavorful, however, it was a bit greasy. I find that the boneless short-ribs was perfect. Your family and friends will come back for seconds after they taste this richly flavorful dish. The preparation is relatively easy but to get the meat to be so tender requires slow simmer for a few hours. It is well worth the time. I like to serve this with my amazing Sour Cream, Parsley, Garlic Mashed Potatoes. Sour Cream, Garlic, Parsley, Mashed Potatoes
I hope you will make this dish for your friends and family and that you all will enjoy it as much as we did. Please share your comments, feedback, and questions.
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Mediterranean Style Boneless Beef Short-ribs Stew
- 3 pounds boneless beef short-ribs cut into two-inch chunks
- 1 large yellow onion diced
- 1 large organic yellow bell pepper seeded and diced
- 1 large organic red bell pepper seeded and diced
- 5 large plum tomatoes diced
- 4 cloves fresh garlic minced
- 3 teaspoons sea salt
- 1-1/4 teaspoons fresh ground black pepper
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground allspice
- 1/4 teaspoon fresh ground nutmeg
- 1/4 cup white wine
- 3 tablespoons extra virgin olive oil
In a medium bowl, season the short-ribs chunks with 2 teaspoons of the salt and 1 teaspoon of the black pepper.
In a six quart saute pan, heat 2 tablespoons olive oil over medium-high flame.
Note: The oil should be hot but not smoking
In two to three batches, brown the short ribs. Cook each batch for 4-6 minutes. Remove each batch of meat to a bowl or plate and set aside.
Note: Do not overcrowd the pan because the meat will not achieve the desired brownness.
Add the remaining olive oil to the pan. When the oil is hot, add the onions and saute for about 3 minutes.
Add the garlic and peppers. Cook for 5 minutes.
Add the cinnamon, allspice, nutmeg, remaining salt and black pepper. Mix into the vegetables and cook for about 1 to 2 minute until the spices are very fragrant.
Add the browned short-ribs.
Add the tomatoes and white wine and stir to combine.
Bring to a boil. Cover and lower the flame to simmer. Simmer for two and a half to three hours until, when tested with a fork, the meat is very tender and pulls apart.
Plate, Garnish with some chopped tomatoes and serve with your favorite side dish and Enjoy!
I always use a Pinot Grigio or Chardonnay white wine for this recipe instead of red wine. Buy a wine that you can drink afterward.
I served this with my Sour Cream, Garlic, Parsley, Mashed Potatoes. Sour Cream, Garlic, Parsley, Mashed Potatoes